If comfort food had a name, it would definitely be the Indulgent Creamy Velveeta Beef Stroganoff with Penne Pasta Recipe. This dish brings together the rich, velvety texture of Velveeta cheese with the hearty flavors of ground beef and mushrooms, all embraced by perfectly cooked penne pasta. Every bite feels like a warm hug, combining creamy sauce with savory goodness that’s easy enough for a weeknight but special enough to share. Whether you’re craving a cozy dinner or want to impress family with a classic twist, this recipe is your new go-to indulgence.
Ingredients You’ll Need
Getting the ingredients right is key for a truly luscious stroganoff experience. Each one plays a crucial role, whether it’s the creaminess of Velveeta, the umami punch from mushrooms, or the comforting chew of penne pasta.
- 1 pound ground beef: Choose lean beef to keep things juicy but not greasy, perfect for absorbing all the flavors.
- 8 ounces penne pasta: The ridges and hollow shape trap the creamy sauce beautifully—rotini or bowtie pasta work great too.
- 2 tablespoons unsalted butter: Or olive oil if you prefer, this adds richness and helps sauté the vegetables evenly.
- 1 medium onion, diced: Adds sweetness and depth to the base of your stroganoff sauce.
- 8 ounces mushrooms, sliced: Their earthy flavor balances the richness and adds wonderful texture.
- 2 cloves garlic, minced: Garlic lifts the whole dish with its irresistible aromatic punch.
- 1 cup beef broth: Or vegetable broth as a lighter alternative, this moistens everything and brings savory notes.
- 8 ounces Velveeta cheese, cubed: The star ingredient, Velveeta melts into a creamy, cheesy dream that transforms this recipe.
- 1 cup sour cream: For tanginess and smoothness, Greek yogurt works too if you want a healthier twist.
- Kosher salt: To taste, essential for seasoning and highlighting all the flavors.
- Black pepper: Freshly ground, it adds a subtle heat and complexity.
- Fresh parsley: For garnish, bringing a burst of color and fresh aroma.
How to Make Indulgent Creamy Velveeta Beef Stroganoff with Penne Pasta Recipe
Step 1: Cook the Penne Pasta
Bring a large pot of salted water to a boil and cook the penne pasta according to the package instructions until al dente. Drain and set aside, reserving a little pasta water—you might need it later to adjust the sauce consistency. Perfectly cooked pasta is the canvas for this rich sauce, so don’t overcook!
Step 2: Brown the Ground Beef
In a large skillet, melt the butter over medium heat. Add the ground beef and cook until browned and cooked through, breaking it up as it cooks. Season lightly with salt and pepper. Browning the beef well develops those deep, savory flavors that make this stroganoff so irresistible.
Step 3: Sauté Onions, Mushrooms, and Garlic
To the same skillet, add the diced onions and sliced mushrooms. Cook until the onions are translucent and the mushrooms have released their moisture and started to brown. Stir in the minced garlic and cook for another minute until fragrant. This vegetable mixture builds the aromatic base of your sauce—don’t rush it!
Step 4: Create the Creamy Velveeta Sauce
Pour in the beef broth and bring to a gentle simmer. Add the cubed Velveeta cheese, stirring until completely melted. The sauce will turn thick and luscious, enveloping every ingredient with cheesy goodness. If it feels too thick, add a splash of your reserved pasta water to loosen it.
Step 5: Finish with Sour Cream and Seasoning
Lower the heat and stir in the sour cream until smooth and creamy. Taste and adjust salt and pepper as needed. The tanginess from the sour cream balances the Velveeta’s richness, creating a dreamy, silky sauce perfect for coating your penne pasta.
Step 6: Combine Pasta and Sauce
Fold the cooked penne pasta into the sauce, ensuring every noodle is generously coated in that indulgent creamy Velveeta beef goodness. Warm everything through for a minute or two so the flavors meld perfectly before serving.
How to Serve Indulgent Creamy Velveeta Beef Stroganoff with Penne Pasta Recipe
Garnishes
A sprinkle of freshly chopped parsley not only adds a pop of vibrant green but also brightens the rich flavors, offering a subtle herbal lift. You can also add a dash of smoked paprika or a few grinds of black pepper for extra warmth and visual appeal.
Side Dishes
This dish holds its own, but if you want accompaniments, consider a crisp green salad with a tangy vinaigrette to cut through the creaminess. Steamed or roasted vegetables like asparagus or green beans also provide a wonderful freshness and textural contrast.
Creative Ways to Present
For a fun twist, serve the stroganoff in hollowed-out mini bread bowls or stuff it into bell peppers before baking with melted cheese on top. You can also layer the dish in a casserole, topping with breadcrumbs and cheese, then broiling until golden for a crowd-pleasing bake.
Make Ahead and Storage
Storing Leftovers
Keep leftovers in an airtight container in the refrigerator for up to 3 days. The creamy nature of this Indulgent Creamy Velveeta Beef Stroganoff with Penne Pasta Recipe holds up well, making it an excellent option for next-day lunches or dinners.
Freezing
You can freeze leftovers by placing the stroganoff in a freezer-safe container. Freeze for up to 2 months. When frozen, the sauce might separate slightly, but a quick stir when reheating will bring it back to life.
Reheating
Reheat gently on the stovetop over low heat, stirring frequently. Add a splash of broth or water if the sauce thickens too much. You can also reheat in the microwave in short bursts, stirring in between to ensure even warming and prevent curdling.
FAQs
Can I use different types of pasta?
Absolutely! While penne is excellent for holding the creamy sauce, rotini, bowtie, or even egg noodles work wonderfully. Choose whatever you have on hand or prefer.
Is it possible to make this recipe vegetarian?
You can swap the ground beef for plant-based meat alternatives or extra mushrooms for texture. Use vegetable broth to keep it fully vegetarian while still maintaining that rich flavor.
What can I substitute for Velveeta cheese?
If you don’t have Velveeta, processed cheese or a blend of cream cheese and cheddar can work but expect slight changes in texture and flavor. Velveeta’s smooth melting quality is what makes this stroganoff especially creamy.
Can I make this dish ahead of time?
Yes! You can prepare the sauce and pasta separately ahead of time and combine them before serving. Just be sure to store them cool and reheat gently to keep everything smooth and delicious.
How do I prevent the sauce from becoming too thick or too thin?
Pasta water is your best friend here—add it little by little if your sauce thickens too much. Conversely, if it’s too thin, simmer a bit longer to reduce, but keep a close eye so it doesn’t dry out.
Final Thoughts
This Indulgent Creamy Velveeta Beef Stroganoff with Penne Pasta Recipe is truly a celebration of cozy, cheesy comfort food done right. It’s straightforward enough for a busy weeknight yet indulgent enough to feel like a special treat. I wholeheartedly encourage you to try it soon—your taste buds will thank you!
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Indulgent Creamy Velveeta Beef Stroganoff with Penne Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 to 4.5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This indulgent Creamy Velveeta Beef Stroganoff with Penne Pasta is a comforting dish that combines tender ground beef, sautéed mushrooms, and a rich Velveeta cheese sauce with creamy sour cream, finished over perfectly cooked penne pasta. It’s a quick and satisfying meal perfect for busy weeknights or cozy family dinners.
Ingredients
Protein and Pasta
- 1 pound lean ground beef
- 8 ounces penne pasta (substitute rotini or bowtie if preferred)
Vegetables and Aromatics
- 1 medium onion, diced
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
Dairy and Broth
- 2 tablespoons unsalted butter (or olive oil)
- 1 cup beef broth (or vegetable broth)
- 8 ounces Velveeta cheese, cubed
- 1 cup sour cream (can substitute with Greek yogurt)
Seasonings and Garnish
- Kosher salt, to taste
- Black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Drain and set aside.
- Sauté Aromatics and Mushrooms: In a large skillet over medium heat, melt the butter or heat the olive oil. Add the diced onion and cook until softened and translucent, about 3-4 minutes. Stir in the sliced mushrooms and continue to sauté until the mushrooms are browned and their moisture has evaporated, about 5-6 minutes. Add minced garlic and cook for an additional 1 minute until fragrant.
- Brown the Ground Beef: Add the ground beef to the skillet with the aromatics and mushrooms. Break it apart with a wooden spoon and cook until browned and fully cooked through, about 6-8 minutes. Drain excess fat if necessary.
- Make the Creamy Sauce: Pour the beef broth into the skillet and stir to deglaze the pan, scraping up any browned bits from the bottom. Bring to a gentle simmer. Add the cubed Velveeta cheese and stir until melted and the sauce becomes smooth and creamy. Remove the skillet from heat and stir in the sour cream until fully incorporated.
- Combine Pasta and Sauce: Add the cooked penne pasta to the skillet and gently toss to coat the pasta evenly with the creamy beef and cheese sauce. Season with kosher salt and black pepper to taste.
- Garnish and Serve: Sprinkle freshly chopped parsley over the top for a burst of color and freshness. Serve the creamy Velveeta beef stroganoff warm and enjoy!
Notes
- For a lighter version, use lean ground turkey instead of beef and substitute sour cream with plain Greek yogurt.
- You can swap penne pasta with other short pasta shapes like rotini or bowtie.
- If Velveeta cheese is not available, processed cheese or a mix of cheddar and cream cheese can be used as alternatives.
- Adjust seasoning and salt according to taste preferences.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave adding a splash of broth or water to loosen the sauce.
